Sticky Chipotle Lamb With Caramelised Corn Recipes
CHIPOTLE LAMB CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
- Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
- Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.
Nutrition Facts : Calories 285, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 91 milligrams, Sodium 607 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 31 grams
CARAMEL CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS !
Yes, I use prepared caramel ice cream toppers to give this sweetness and to kick it up chipotle pepper. This will please children and adults!
Provided by Rita1652
Categories Corn
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place corn in a very large piece of heavy duty foil or each one can have separate foils.
- Pour butter over corn to coat each cob and to butter the foils. Sprinkle minced peppers over some all or none ot the corn. pour caramel evenly over the cobs. Seal foil around corn tightly.
- Grill over hot coals for 5-8 minutes turning a couple of times.
- Season with salt and top with additional caramel if you like.
Nutrition Facts : Calories 159.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 12.4, Sodium 103.5, Carbohydrate 27.9, Fiber 2.6, Sugar 2.9, Protein 3.2
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- Place the flour in a large bowl, stir in the paprika and season. Add the lamb and toss well to coat. Heat 1 tbsp of the olive oil in a large frying pan, add the onion and garlic and soften over a gentle heat. Remove to another bowl and add the chorizo to the pan. Increase the heat to medium-high and fry until just crisp, then remove and add to the bowl of onions.
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